Sunday, May 16, 2010
The First Supper
Last night was the first night I cooked in the dorms for the summer.
I did all of my grocery shopping yesterday, which totaled roughly $90. However, about $30 was spent on kitchen necessities (cutting board, knife, measuring cup, bowls, peeler, and various spices).
With my groceries in tow, I came back to my room to plan my dinner. I already broke one rule by purchasing some natural chicken sausage that originates in Chelsea, MA (275 miles away). BUT - all of the ingredients were fresh and I could pronounce all of them. When I actually start getting paid for the summer I won't be breaking this rule because I will have the resources (aka MONEY!) to buy from the Utica FoodShed. While these items are pricier than meat coming from CAFO's, I am willing to eat vegetarian most of the week to be able to splurge on expensive chicken breasts for a couple of meals.
SO - enough boring logistical talk. Here is what I cooked last night!
Homemade Balsamic Vinaigrette
I used a recipe online for roasted beets that uses both the microwave and the oven to ccok the beets in a shorter amount of time. After 8 minutes covered in the microwave, I transferred them to the oven for 15, drizzling them in olive oil, salt, pepper and garlic. When I finally took the beets out, the bigger slices were harder in the middle than I would have liked. Fortunately, I have lots left over, so when I reheat them in the microwave they will become more tender.
Overall, it was a delicious meal made for one. When the Clinton Farmers Market opens on June 10th, I plan on only going to Hannaford for olive oil, flour, sugar, etc.
I am curious to see if my summer plan will work!